I'm planning on brewing more often this year so I've decided to make my own thread. I do BIAB and batch sparge.
Brew #16
Strong bitter 5.3% 8l batch. Target og 1.052. Target fg 1.012. IBU 38
Malt
Maris otter 1.5kg
Dark crystal malt 200g
Munich malt 120g
Brown malt 100g
Wheat malt 80g
Hops
Pacific gem 14.6 AA 60 min boil
Yeast
White labs wlp007 cake from a previous brew.
Misc
0.6g gypsum
2.45ml lactic acid
Took my yeast cake out the fridge to warm up. I was doing a extended mashing time of 11 hours while I was at work. I mashed in high at a strike temp of 75oc which is high but was a long mashing time so I hoped it would stop the beer being too dry. It was at 40oc when I took the grain out. preboil gravity 1.044 which was only 2 points higher.
Boiled without problem but miscalculated boiloff and ended up with 6.4l with a og of 1.069. I decided not to top up the water as brewfather said the bu/gu would be too bitter. So now its estimated 7% new target fg of 1.016. IBU 52. I pitched the yeast in too hot at 26oc but its going well this morning.
Brew #16
Strong bitter 5.3% 8l batch. Target og 1.052. Target fg 1.012. IBU 38
Malt
Maris otter 1.5kg
Dark crystal malt 200g
Munich malt 120g
Brown malt 100g
Wheat malt 80g
Hops
Pacific gem 14.6 AA 60 min boil
Yeast
White labs wlp007 cake from a previous brew.
Misc
0.6g gypsum
2.45ml lactic acid
Took my yeast cake out the fridge to warm up. I was doing a extended mashing time of 11 hours while I was at work. I mashed in high at a strike temp of 75oc which is high but was a long mashing time so I hoped it would stop the beer being too dry. It was at 40oc when I took the grain out. preboil gravity 1.044 which was only 2 points higher.
Boiled without problem but miscalculated boiloff and ended up with 6.4l with a og of 1.069. I decided not to top up the water as brewfather said the bu/gu would be too bitter. So now its estimated 7% new target fg of 1.016. IBU 52. I pitched the yeast in too hot at 26oc but its going well this morning.
